Vegetarian Ginger Tofu and Noodle Soup udon

Vegetarian Ginger Tofu and Udon Noodle Soup – A Detailed recipe cooking. Time: one hour. 15 minutes. Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Bouillon

• 1 liter vegetable broth
• Cut in half a piece of fresh ginger 5 cm long.
• Pinch of sugar
• 1/3 Art. rice vinegar
• 1/4 Art. soy sauce
• 2 tbsp. l oyster sauce
• 1/2 tsp hot Indonesian chili paste sauce (sambal)

Soup and Fried Tofu

• 450 gr tofu cheese
• 450 gr coarsely chopped chinese broccoli
• 1 tbsp. breadcrumbs
• Pinch of cayenne pepper
• 1/2 tsp hot paprika
• Salt and pepper to taste
• 2 lightly beaten eggs
• 2 tbsp. l peanut butter
• 2 tbsp. l sesame oil
• 1/2 tbsp. l chopped fresh ginger
• 2 minced cloves of garlic
• 1 chopped dried chilli
• Salt and pepper to taste

Noodles

• 225 gr. finished udon noodles
• 1 bunch chopped chives
• 1/4 Art. chopped cilantro
• 1/2 tbsp. roasted salted peanuts

Recipes with similar ingredients: rice noodles, broccoli, tofu, ginger root, chili pepper, rice vinegar, soy sauce, oyster sauce, sesame seeds, peanut butter, peanuts, green onions, garlic, breadcrumbs, paprika, cilantro, sambal olek

Recipe preparation:

1. To make soup in a saucepan over medium heat, mix vegetable broth, ginger, sugar, rice vinegar, soy sauce, sauce for oysters and sambal. Cook for 15 minutes. at low boil so that tastes mixed up.
2. To make fried tofu, cut a piece of cheese along, then cut in half to make 4 plates. On a cutting board lay a paper towel in several layers and lay the plates tofu cheese tight to each other. Cover the steaks with paper towels and squeeze to absorb as much serum as possible (the cheese will become denser and will not spread in the process cooking). Mix breadcrumbs, cayenne pepper, paprika, salt and pepper. Dip each piece of tofu in a beaten egg, then breaded with seasoning. In a frying pan on moderately Heat the peanut butter over high heat. Fry the tofu slices in for 4 minutes from each side. Put on a plate covered with fresh paper towel.
3. Add sesame oil to the pan, sauté ginger and garlic with chili pepper for 2 minutes to create a basic taste. Add broccoli and sauté for 3 minutes until it starts become soft, salt and pepper. Separate udon noodles and spicy broth for 4 servings. Add broccoli, then lay on top a slice of tofu. Sprinkle with green onions to serve before serving. cilantro and peanuts.